The practice of sauce beans and radish pickles, the practice of sauce stinky beans and radish pickle

Ingredients: Sauce beans, radish, ginger, salt, peppercorns, anise.

If you want to make the sauce beans and radish pickles delicious, you must first cover the sauce beans. Process:1

Choose high-quality soybeans, pick out impurities, wash and pour the pot to cook thoroughly, cook for more than half a day on low heat, and cook until the beans are brown. 2.Drain the water and put it in a pot, cover it tightly with a cloth, and cover it in the wheat straw stack to make it reach a certain temperature for fermentation.

Generally speaking, it is covered for more than half a month, and the temperature is low for a few more days. Cover it until you pick it up with chopsticks, and you can pull the dense silk.

Pickled beans, radishes, pickles, choose a small radish with thick skin and little moisture. Process:1'.Peel the head and tail of the radish, wash and drain.

2.Slice the radish in the middle, cut into strips, or slice it. 3.

Pickled beans, radish and pickles, add more ginger, it's so fragrant! A few large pieces of ginger, washed and cut into thick strips. 4.

Put an appropriate amount of salt, pour a tablespoon of crushed pepper anise, and stir well. Intermediate interval two. Stir for three hours to marinate evenly, and wait for the radish to taste salty before serving.

Pickled beans and radish pickles, dried in good weather, are another delicacy! Use it to scramble eggs on a first-class stick. The radish pickles of the sun-dried soy beans are packed in a bag and are not damp, so you can fry them whenever you want.

Soybeans are cooked, dried and fermented in a warm place.

Please click Enter a description.

Sit in a pot, boil the pepper water, dissolve the salt, and let it cool.

Dice the radish and mince the ginger.

Please click Enter a description.

Wash the jar, control the drying, put in the fermented soybeans, pour in the pepper water, add diced radish, and pour in minced ginger.

Please click Enter a description.

Drop a few drops of liquor and seal it for three days, and you can take it out and eat it.

Please click Enter a description.

Prepare the raw materials in advance: 100 grams of basket, 150 grams of soybeans, 20ml of soy sauce, 3 grams of Sichuan pepper noodles, 1 tablespoon of cooking oil, 1 tablespoon of salt, 5 grams of sugar, 1 Chaotian pepper.

Step 1: Shred the prepared green radish and soak it.

Step 2: Soak the soybeans in advance.

Step 3: Remove the soaked green radish strips and put them together with the soybeans.

Step 4: Add all the seasoning to the green radish strips and soybeans.

Step 5: Mix the green radish strips and soybeans with a variety of condiments.

【Sauce beans】

Ingredients]: 2 white radishes (4-5 catties), 2 cabbages (7-8 catties), 1 catty of salt, 45 grams of thirteen spices, 2 catties of soybeans, half a catty of peanuts, 3 catties of celery, 1 kg of coriander, 2 catties of ginger, 2 pieces of tofu.

Method]: Step 1: Ferment soybeans. 2 catties of soybeans, put them in a pot and cook them until they are 7-8 minutes cooked, not too ripe, otherwise the beans will be soft and rotten, which will affect the taste.

After cooking, put it in a clean basin, cover with a lid, and leave to ferment for 3-7 days. The warmer the temperature, the faster the fermentation, seal it so that you don't see the air, and after a few days, a layer of white fine fluff will grow! The soybean paste or other sauces we usually eat are also naturally fermented in this way, with moderate viscosity, fresh and mellow taste, no impurities, and no preservatives.

Step 2: After the peanuts are soaked, cook them until they are 8 minutes cooked, and the taste can be crisp, not too ripe to affect the taste.

Step 3: 1 kg of coriander, clean and control water, cut into small pieces for later use; 2 pounds of ginger chopped for later use.

Step 4: 2 white radishes (about 4-5 catties), clean and cut into 1cm wide strips with skin. 99% of the calcium in white radish is all on the skin, so try to eat it with the skin as much as possible.

Step 5: Clean 2 Chinese cabbages (about 7-8 catties), cut the cabbage into long strips half a centimeter wide, and cut the leaves into wide strips.

Step 6: After removing the leaves of celery, about 3 catties, thoroughly clean the soil from the roots, and then cut it into sections.

Step 7: Find a large pot without oil (it will spoil when you see oil) and put cabbage, radish, celery, minced ginger, coriander, peanuts, and fermented soybeans into it.

Step 8: All the ingredients add up to 20 and a half catties, put 1 catty of salt, a pack of thirteen spices (45 grams) is just right, not too salty in the early stage, marinate for 2 days to taste.

Step 9: After mixing evenly, put it into an oil-free bucket, first spread a 10 cm thick dish, then cut the tofu into pieces and spread it on the dish, then spread a layer of tofu on the dish, and then spread the rest of the dish, cover the lid and marinate it, it does not need to be sealed, but it should be placed indoors to prevent rain and sun.

Tips:1Note: The whole dish should not be enlarged, and the green onion will not be oily, otherwise it will spoil the dish.

2.Fermented beans can be eaten directly, stir-fried or stir-fried with green peppers, but the best thing to eat is scrambled egg vermicelli with soy beans!

3.The pickled finished product, use clean and oil-free chopsticks to the bowl, drip an appropriate amount of sesame oil into it and mix well, the radish is crisp and tender, the soybean sauce is fragrant, especially the tofu inside has the taste of soy beans and the taste of tofu milk, mixed with the unique fragrance of the noodles, with a bowl of porridge, it is so delicious!

4.Sauce beans are especially suitable for menopausal women, high urine sugar, and cardiovascular people, and ** friends are also very suitable;

There are 7 steps to make sauce beans and radish pickles. 1. Ingredients: dried radish, soybeans, appropriate amount of dark soy sauce, appropriate amount of Sichuan pepper powder, appropriate amount of corn oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chili pepper.

Second, the practice steps:

1. Pour an appropriate amount of water into the dried radish and soak it.

2. Then soak the soybeans in advance.

3. Then dry all the dried radishes and soybeans and mix them together.

4. Start to add the ruler material, add corn oil, an appropriate amount of dark soy sauce, an appropriate amount of salt, sugar and Sichuan pepper powder.

5. Then mix all with chopsticks and put them on the steamer.

6. Start from the pot, put it on the steamer and steam it for about half an hour.

7. Finally, when the time is up, you can serve it on a plate.

Summary. The ingredients that need to be prepared in advance include: 100 grams of dried radish, 150 grams of soybeans, 20 ml of dark soy sauce, 3 grams of Sichuan pepper powder, 1 tablespoon of corn oil, 1 tablespoon of salt, 5 grams of sugar, and 1 chili pepper.

1. Soak the dried radish in water. 2. Soak soybeans in advance 3, clean the dried radish, squeeze out the water, add soybeans 4, add a spoonful of corn oil, an appropriate amount of dark soy sauce, a little salt, sugar and peppercorns. 5. Mix well and put on the steamer.

6. After SAIC, about 25 minutes. 7. Then put it out and garnish with a chili pepper, and it's done.

Preparation of sauce beans with radish pickles.

This question is up to me, it takes a little time to type, so please be patient.

This question is up to me, it takes a little time to type, so please be patient.

The ingredients that need to be prepared in advance include: 100 grams of dried radish, 150 grams of soybeans, 20 ml of dark soy sauce, 3 grams of Sichuan pepper powder, 1 tablespoon of corn oil, 1 tablespoon of salt, 5 grams of sugar, and 1 chili pepper. 1. Soak the dried radish in water.

2. Soak soybeans in advance 3, clean the dried radish, squeeze out the water, add soybeans 4, add a spoonful of corn oil, an appropriate amount of dark soy sauce, a little salt, sugar and peppercorns. 5. Mix well and put on the steamer. 6. After SAIC, about 25 minutes.

7. Then put it out and garnish with a chili pepper, and it's done.

1. Prepare materials: 6 red socks and radishes, an appropriate amount of ginger, an appropriate amount of salt, 1 spoon of chopped pepper, a spoonful of soybean paste, an appropriate amount of fruit vinegar, an appropriate amount of sugar, or an appropriate amount of garlic.

2. Peel the carrots, take two-thirds of each root, keep the rest for stir-frying, and cut the garlic and ginger into small slices.

3. Carrots are split in half, cut into thin slices, can be cut into single slices, or double slices, one knife is not to the end, one knife is cut off.

4. Put salt and marinate for 1 hour.

5. After marinating the water, add garlic, ginger vinegar, chopped pepper and a small spoon of soybean paste, and mix well

6. Put it into a good crisper box.

7. Press in a layer of plastic wrap and close the lid.

8. Put it in the refrigerator and it will be ready to eat after 2 days.

The ingredients that need to be prepared in advance include: 100 grams of dried radish, 150 grams of soybeans, 20 ml of dark soy sauce, 3 grams of Sichuan pepper powder, 1 tablespoon of corn oil, 1 tablespoon of salt, 5 grams of sugar, and 1 chili pepper.

1. Soak the dried radish in water.

2. Soak the soybeans in advance.

3. Clean the dried radish, squeeze out the water, and add soybeans.

4. Add a spoonful of corn oil, an appropriate amount of dark soy sauce, a pinch of salt, sugar and Sichuan pepper powder.

5. Mix well and put on the steamer.

6. After SAIC, about 25 minutes.

7. Then put it out and garnish with a chili pepper, and it's done.

Dried radish pickles are a home-cooked dish made with turnips. Drying dried radish pickles is generally carried out after the cold weather, and it has to go through three processes: "drying, pickling, and hiding". Dried radish pickles have the characteristics of saltiness, freshness, and crispness. Dried radish and pickles, I usually use green head and large radish.

Method: 1. Wash the radish and dry it naturally and cut it into long strips. Put it in a clean basin without oil, then sprinkle it with salt (fine and coarse) and knead and marinate for about three days, take it out and dry it in the sun, and dry it until the radish is curled, and it is elastic when you touch it.

Method 2, the radish washed, cut the skin into large strips, and then dried until the surface moisture is gone, when the radish is soft, rub it with salt, and then put it in the jar to marinate for a few days, when the radish strips turn yellow, take them out to dry, and dry until they are suitable.

If it is too wet to dry, it is not easy to put it for a long time, if it is too dry and it is difficult to eat, you must master the dryness when drying. Generally speaking, it is best to have elasticity when touched by hand. When the radish is dried, turn it every few hours.

Cover it with a piece of gauze and keep it clean. Cover the dried radish and store it tightly and take it as you go. When taking dried radish, be sure to prepare a pair of clean and oil-free special chopsticks.

Method 3: Put the dried radish in an oil-free basin and wash it with water, boil water in the pot and put the dried radish in for about seven or eight minutes. Prepare a clean and oil-free basin, put the dried radish into the basin, first pour the appropriate amount of soy sauce into the radish and stir evenly, as long as the radish is evenly colored, and then sprinkle the appropriate amount of chili powder, star anise powder, and pepper powder on the radish and stir evenly and let it be eaten for more than two hours. The dried radish with the condiment should be eaten in half a month or a month, otherwise it will go bad.

Ingredients: soybeans.

400g green radish 1000g

Excipients: Sichuan peppercorns, appropriate amount of salt.

Ginger to taste. Liquor in moderation.

Appropriate steps. 1.Soybeans are cooked, dried and fermented in a warm place.

2.Dice the radish.

3.Finely chop the ginger.

4.Sit in a pot, boil the pepper water, dissolve the salt, and let it cool.

5.Wash the jar, control the drying, put in the fermented soybeans, and pour in the pepper water 6Add the diced radish.

7.Pour in the minced ginger.

8.Drop a few drops of liquor.

9.Seal it for three days, and then you can take it out and eat it.